CHICKEN COCONUT SOUP

INGREDIENTS:

• 2 tbsp extra-virgin olive oil
• 1 clove garlic, minced
• 1 medium onion, chopped
• 1 cup carrots, scrubbed and chopped into approximately 1/2-inch pieces
• 1 cup small white or red potatoes, scrubbed and chopped into approximately 1/2-inch pieces
• Sea salt and ground black pepper, to taste
• 1 1/2 cups low-sodium chicken broth
• 1/2 cup light coconut milk
• 1/2 cup skim milk
• 2 boneless, skinless chicken breasts (4 oz each)
• 1/2 cup snow peas, cleaned and cut lengthwise
• 1 tsp red chile pepper flakes (or to taste)
• 1 to 2 tsp fresh lemon juice
• 4 tbsp cilantro, coarsely chopped

INSTRUCTIONS:

1. Heat oil in a pot over medium. Add garlic, onion, carrots and potatoes. Season with salt and pepper and sauté until onions are lightly translucent.

2.Add broth and coconut and skim milks. Bring to a light boil.

3.Add chicken, cover and let simmer for 12 minutes over medium-low to medium heat.

4.Remove chicken and set aside. Add peas and chile flakes to soup. Simmer for 2 to 3 minutes.

5. When cool enough to handle, slice chicken and add pieces back to the soup.

6.Season with additional salt and pepper, if desired. Add lemon juice, sprinkle in cilantro and serve.

FRUIT AND OATS SMOOTHIE BOWL

Ingredients:
¾ cup almond milk
1 scoop Vanilla Shakeology (or Strawberry or Tropical Strawberry Vegan Shakeology)
½ cup fresh or frozen raspberries or strawberries
2 Tbsp. old-fashioned rolled oats
1 cup ice
1 Tbsp. chia seeds
1 Tbsp. raw pumpkin seeds (pepitas)

Directions:
1. Place almond milk, Shakeology, ¼ cup raspberries, oats, and ice in blender; cover. Blend until smooth.

2. Place smoothie in a medium bowl. Top with remaining ¼ cup raspberries, chia seeds, and pumpkin seeds; serve immediately.

APPLESAUCE

Ingredients

• 3 Gala Apples
• 3/4 Cup of  Water
• 1 teaspoon Lemon Juice

Instructions

1. Peel the apples and cut them in half.
2. Take out the core of the apple and cut each apple half into 8 pieces.
3. Place the apple pieces into a saucepan with the water and cover with the lid.
4. Turn the heat on to high and cook for 12 - 15 minutes until the water has gone.
5. Once cooked, place the apples into a bowl and add the lemon juice. Liquidise using a hand blender. (Or blend in your food processor or blender).
6. Serve or freeze in smaller portions until needed. I also keep mine in the fridge for up to 3 days in an air tight container